Welcome Home White Corn Gazpacho

August  4, 2011
3 Ratings
  • Serves 4
Author Notes

I don’t know about you, but it’s still way too hot to turn on a stove for long, not to mention eat hot food, especially soup. So yes, while the cobs do get cooked down for the soup’s stock base, read on to see how I circumvented the heat dilemma. I used white corn because I really love it, but also because I wanted its color to blend in a bit with the background color from the cob stock and the crème fraîche. It has it’s own textural pop in the soup, and there are bright dots of color from the colorful bell and anaheim peppers. And because fresh dill is perfuming all the markets here, I chopped up some gentle fronds as a garnish. In the end, this is a lovely, rustic homage to a trip with my daughter as well as my own return home.

Please be sure to take a look at food52 genius method of separating the kernels from the cobs: It’s safer than standing the cobs on end, but perhaps even better, the kernels don’t go bouncing about the kitchen.

What You'll Need
  • For the Cob Stock
  • 4 cobs of white corn, kernels stripped and reserved
  • Water
  • 1 or 2 bay leaves
  • For the Gazpacho
  • 3 cups cob stock, chilled
  • Reserved corn kernels, 1 cup reserved
  • 1 red or orange bell pepper, seeded, diced fine
  • 1 anaheim pepper, seeded, diced fine
  • White parts of 4 scallions, thinly sliced
  • Zest and juice of 1 lemon
  • 1 cup crème fraîche
  • Reserved corn kernels
  • Sea or kosher salt and pepper to taste
  • Greens of 4 scallions, thinly sliced for garnish
  • Fresh dill fronds for garnish
  • Wedges of fresh lemon for garnish
  1. Start this the 24 hours before you plan to serve the gazpacho. Using the food52 method, remove the kernels from 4 freshly husked ears of white corn. Place them in a covered bowl and refrigerate overnight.
  2. Set up your slow cooker . . . in the garage, in the basement, wherever the heat it generates will not add one degree of temperature to your kitchen. Break cobs in half. Toss them into the pot and cover by about 3 inches with cold water. Set the cooker on high. When it’s nicely hot, turn it down to medium or low, depending on how "hot" it cooks. Go to bed.
  3. The next morning, discard the cobs (or cool them and give them to your chickens). Strain the stock through a fine-mesh sieve, then pour into a shallow container of some sort that you can refrigerate for the day. Freeze any that you won’t use for this soup. Or sip it from a champagne flute.
  4. To prepare the soup, place all but 1 cup of corn kernels, both peppers, and the scallion whites in the bowl of a food processor. With the motor running, pour in enough of the chilled stock to adequately purée the ingredients. It won’t be a perfectly smooth purée because of its contents, so do the best you can. Pour into a large mixing bowl. Stainless works really well.
  5. Whisk in the crème fraîche. Stir in the lemon zest and juice and the reserved whole corn kernels. Season to taste with salt and pepper.
  6. Ladle into bowls and garnish with the scallion greens and dill fronds. Serve with wedges of fresh lemon. Raise your spoons to the goodness that is summer.
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  • Ms. T
    Ms. T
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  • wssmom
  • gingerroot

21 Reviews

Ms. T. August 16, 2011
This sounds heavenly. I can taste the flavors just by reading it. And nice photo too.
boulangere August 17, 2011
Thank you so much, Ms. T!
Sagegreen August 10, 2011
Wonderfully sippable soup, how lovely is that?
boulangere August 10, 2011
Get out the flutes!
lapadia August 8, 2011
I've been thinking of this recipe since I first saw it, just getting around to commenting! Sounds delicious, think I would rather pour in a chilled glass and sip, though. Hmmm, thinking of the corn cobs reminds me that I once had two cats who loved eating the cobs, they would put one little paw on the cob and just munch it down. Thanks for sharing your recipe, boulangere!
boulangere August 8, 2011
It seriously is almost sipable. Hysterical story about your cats! One of my cats used to love raw mushrooms and green olives.
wssmom August 7, 2011
Up to my ears in corn (haha no pun intended). This is definitely on the menu this week. I only wish I had some chickens to give the cobs to!
boulangere August 7, 2011
LOL! So do I. I have a sweet friend who raises them. I trade her compost and corn cobs for rainbow-colored eggs. She says the "girls" go wild over them.
gingerroot August 5, 2011
What a lovely summer soup, boulangere!
boulangere August 5, 2011
Oh, thank you, gingerroot!
EmilyC August 5, 2011
This sounds fantastic, boulangere! And I'm with you on not wanting to turn on the stove or eat hot food right now. Your soup is a very clever workaround!
boulangere August 5, 2011
Thanks, EmilyC. It was seriously the only way I could even hold the word soup in my head.
hardlikearmour August 4, 2011
Yum! No other words necessary.
boulangere August 4, 2011
Too sweet you are!
lapadia August 5, 2011
Needs another "yum".....Yum, Yum :)
boulangere August 5, 2011
Thank, L!
boulangere August 4, 2011
Mmmm. I imagine that truly has something to do with it. I'm a long-distance bike rider, and I find that heat and cold don't bother me much, either. But then when it gets seriously hot, I just can't face hot food.
boulangere August 4, 2011
OK, Panfusine, I should have posted this below your post, but I am clearly incompetent.
Panfusine August 4, 2011
OK... I'm reserving the right to test this for an EP pick if its let out for dibs!! I figure I'll get at least one practice session before next thursday!
boulangere August 4, 2011
LOL! If you can, use the garage or basement trick for the slow cooker. That may just be one of the best ideas I've ever had, if I do say so.
Panfusine August 4, 2011
The heat doesn't seem to bother me, especially not when cooking!..maybe because i grew up in the tropics.